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1
Combine the garlic and 1 tablespoon of the olive oil in a blender or food processor.
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2
Puree until smooth.
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3
Set aside.
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4
Grill the chicken drumsticks over hot coals until lightly charred, about 3 minutes on each side.
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5
Skin.
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6
Brush with 1/2 the roasted garlic puree.
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7
Lay a piece of foil over the grill.
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8
Put the chicken on the foil.
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9
Cover the grill and continue cooking until the meat is opaque at the bone, about 5 to 8 minutes.
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10
Set aside.
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11
Combine the remaining olive oil, leeks, roasted onions and garlic in a heavy-bottom pot.
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12
Saute over medium-high heat until the leeks begin to wilt, about 3 minutes.
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13
Add the navy beans, wine, broth, cloves, bouquet garni and tomatoes.
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14
Simmer until the beans are tender, about 2 to 3 hours.
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15
Take out 1 cup of the broth and pour it into a glass or ceramic bowl.
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16
Set aside to cool slightly.
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17
Whisk in the remaining roasted garlic puree.
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18
Set aside.
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19
Blanch the fava beans in boiling water for 1 minute.
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20
Drain.
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21
Rinse under cold running water.
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22
Peel off their outer skins.
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23
Set aside.
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24
Add the carrots and chicken to the cassoulet and simmer for 10 additional minutes.
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25
Turn off the heat, whisk in the roasted garlic sauce and add the fava beans.
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26
Let the fava beans sit in the hot liquid for 3 to 5 minutes before serving.
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27
Divide among 4 bowls.
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28
Garnish with fresh parsley and basil.
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29
Season to taste with salt and pepper.
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30
Serve immediately.
